Characterization of Ice Cream: Techniques and Components

This paper discusses the techniques and components used in characterizing ice cream to enhance its overall quality. The Babcock method is explored as a scientific engineering technique for determining the percentage content of fat in ice cream. The physical characteristics of ice cream, its components, and the advantages and disadvantages of the direct technique are also discussed.

CHARACTERIZATION OF ICE CREAM
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CHARACTERIZATION OF ICE CREAM
INTRODUCTION
The manufacturing of ice cream involves various processes. These processes, such as
freezing, are vital in determining desirable aspects of the ice cream like its overall texture. These
aspects inform what ice cream brand a customer purchases. Therefore, manufacturers are
normally keen on having the best processes to produce the highest quality ice cream that satisfy
the market demands.
Ice cream is a popular aerated dessert which is frozen. However, this dessert contains
high quantities of fat which can result in adverse health effects on a person. The ice cream
manufacturers therefore try hard to come with designs that have low fat contents without altering
the taste and sweetness of the ice cream. Hence, various methods or techniques are used in the
process of characterizing the ice cream to enhance the final performance such as the fat content,
aroma, and smoothness. This paper discusses some of the characterization techniques which are
applied in ensuring that the overall quality of ice cream is as desired (Aboulfazali et al, 2015).

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CHARACTERIZATION OF ICE CREAM
A. WHY ICE CREAM IS A FORMULATED PRODUCT
The physical characteristics of ice cream makes it a formulated product. Ice cream is composed
of various ingredients which are selected, processed and combined in a specific way to produce
the end product. The ingredients are combined in different proportions to achieve the different
specifications for the different ice cream varieties. The proportions are also carefully calculated
to maintain the other aspects of the ice cream.
Ice cream is made up of water, milk, cream, sugar and other flavoring additives combined in
different proportions. These additives in addition to giving the ice cream flavor, help maintain
the physical nature and the stability of the frozen structure when combined in a pre-defined ratio
(Aboulfazali et al, 2016). This is crucial in making sure the ice cream is neither too liquid nor too
solid, thereby attaining the perfect rigidity for the ice cream which is normally when the ice
cream temperature is between 5 degrees Celsius and 10 degrees Celsius.
Ice cream is a formulated product since it is produced by mixing different proportions of the
various ingredients following a given procedure that satisfies the grade and quality of ice cream
that is desired.
The concentration of different components in the ice cream for the standard brands include the
following:
 Milk Fat – 10% to 16%
 Milk Solids Not Fat (MSNF) - 9% to 12%
 Sweeteners, Emulsifiers and Stabilizers– 13% to 17%
 Overrun – 100% to 120% (Aime et al, 2009)

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CHARACTERIZATION OF ICE CREAM
The nature of ice cream makes it a foam and emulsion simultaneously. It consists of a dispersion
of microscopic particles that are less than 0.5mm in size superimposed on one another. The air in
the ice cream does not combine with the other ingredients of the ice cream. This air forms the
small bubbles called the foam.
The ice cream has emulsifiers as well. These are the particles sticking to the interfaces of ice
cream preventing its structure from collapsing. The emulsifiers therefore are the ones that
maintain the stability of the ice cream’s structure.
Ice cream also contains dissolved substances that alter its freezing temperature. This results in
the ice cream’s freezing point being different from that of water. The presence of these solute
components is the reason for this increased range of temperatures from the onset to the actual
occurrence of the freezing process (Arbukule, 2009).
The Components of Ice Cream
The components of ice cream are primarily frozen emulsions of five basic ingredients. These are:
Ice Crystals- these are the frozen water component of the ice cream. They are formed by putting
the ice in the ice cream container when the base part of the water content starts to freeze thereby
giving the ice cream its solidity and body. The texture of the ice cream is determined by the size
of the crystals, that is, how fine or grainy is the final ice cream. For this reason, one should aim
more at regulating the size of the ice grains so that it is maintained as small as possible (Boff et
al, 2013). This is however subject to the specifications and desired ice cream type. Regulating
the ice crystals to the desired size produces ice cream with the specified texture.

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CHARACTERIZATION OF ICE CREAM
Air- this is the invisible part of the ice cream. The air plays a big role in the overall nature of the
final ice cream product. The amount of air whipped into the ice cream is represented as the
overrun value of the ice cream.
Ice cream generally has a porous - like structure. The tiny air pores found in the mixture of the
ice components determines the taste, texture and volume of the resultant ice cream. It also
maintains the general consistency of the ice cream. Ice cream varieties with very low overrun
tend to be less tasty as compared to those with higher overrun. However, having overrun that’s
too high decreases the quality of the ice cream. High overrun increases the volume, meaning the
actual amount of ice cream per kilogram of ice cream would be small. Since air is just found
freely and increases the volume of ice, its content in the ice should be reduced, thereby
increasing the quality of the ice cream. Without doing this, the volume of ice cream can increase
to appear as if it’s big yet it is just filled with air bubbles (Cao-Hoang, 2010).
Fat- the fat component of the ice cream is basically provided by the butterfat in the milk. Its
main purpose in the ice cream is to add richness. It also stabilizes the base of the whole ice cream
mixture.
The density of the ice cream is determined by the amount fat in it. Higher amounts of fat
improves the density while lower amounts decrease it. This is dependent on the overrun values
since the volume of air in the ice cream influences its volume.
The milk fat in the ice cream also provides the smooth texture of the ice and improves the flavor
of the ice cream.
Sweeteners, Stabilizers and Emulsifiers- various ingredients for example sugars, syrups or
honey are added to provide the sweetness in the ice cream. Ingredients such as these are

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CHARACTERIZATION OF ICE CREAM
collectively referred to as sweeteners. The sweeteners affect both the body of the ice cream and
its texture. They also acts as the impurities that alter the freezing point. This ensures that the ice
cream does not freeze resulting in a very hard solid. The stabilizers balances the mixture both
chemically and structurally while the emulsifiers such as proteins help in coalescing the droplets
of fat in the ice cream.
Reducing the sweeteners component of the ice cream therefore can result in a reduced quality of
the ice in terms of the body and the stability of the ice-cream (Carr et al, 2012).
MSNF (Milk Solids Non - Fat) - these include non-fat milk components like proteins and
mineral salts and other flavors. These solids contribute largely to the body and texture of the ice
cream. They also add flavor and sweetness to the overall mix. These solids should be regulated
so that they are not too much nor too little to achieve the required balance for the given ice cream
variety. This contributes to the overall quality and grade of the ice cream.

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CHARACTERIZATION OF ICE CREAM
B. SCIENTIFIC ENGINEERING OF DIRECT TECHNIQUE (BABCOCK METHOD)
The Babcock is a scientific technique used in the determination of the percentage content
of fat in milk. The technique mainly relies on the principle of dissolution by the addition of an
acid or a mixture of acids, in this case a mixture of glacial acetic acid and sulfuric acid.
The Babcock method is simple to execute and accurate when properly conducted. The
steps below represent the procedures followed in the Babcock method.
 Mixing of the sample – this involves warming a sample of the ice cream at a temperature
of 40 degree Celsius. The sample is then mixed with sodium hydroxide. This is done by
adding some granules of powdered sodium hydroxide to the warmed sample. Adding
sodium hydroxide results in emulsification of the ice cream sample.
 Weighing – using a pipette, 9 grams of the sample (now mixed with sodium hydroxide) is
obtained through weighing.
 Babcock process – this first involves taking an equal amount of glacial acetic acid and
sulfuric acid and mixing the two. The acid mixture is then allowed to cool. 15 mm of this
acid mixture is then added to the ice cream – sodium hydroxide mixture in a bottle with a
graduated neck. The acid mixture dissolves all the solid matters of the ice cream except
the fat. The mixture is then shaken and the bottle containing the mixture placed in a
steam bath. Heat is then applied until the mixture turns dark in color. Thereafter remove
the bottle and allow it to cool for 10 minutes. Transfer the contents of the bottle to a
centrifuge tube and then place it in a centrifuge. After removing the mixture from the
centrifuge, transfer the mixture back to the bottle. Whirl the mixture and then add hot
water after every 3 minutes as you whirl, for a total of 15 minutes. The hot water will
help in raising the melted fat to the graduated neck for recording. This will then be

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CHARACTERIZATION OF ICE CREAM
followed by removal of the bottle and placing it in water at a temperature of 55 degree
Celsius. The percentage content of fat will then be read by rubbing the neck of the bottle
using powdered calcium carbonate. (Analytical, 2008).
An application of the Babcock Technique was by E. W. Bird, D. F. Breazeale and G. C. Sands in
Iowa State College in determining Nature of Fatty Materials in Buttermilk. The technique
produced the results in the table below.
SAMPLE NUMBER
PERCENTAGE FATTY MATERIAL
EXTRACTED FROM BABCOCK
METHOD
1A 7.31
1B -
2A 10.50
2B 8.93
3A 8.66
3B 10.12
4A 5.03
4B 5.49
5A 7.80
5B 7.66
6A 9.18
6B 9.52
SAMPLE NUMBER
PERCENTAGE FATTY MATERIAL
EXTRACTED FROM BABCOCK

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CHARACTERIZATION OF ICE CREAM
METHOD
7A 7.99
7B 8.67
8A 6.83
8B 8.26
9A 5.21
9B 5.49
10A 8.15
10B 8.69
AVERAGE 7.87
The Babcock technique was applied to 20 samples, every two samples drawn from 10 different
Buttermilk products. The analysis aimed at comparing the fat quantity in the different products
as well as determining the average quantity of fat among the different products.
C. ADVANTAGES AND DISADVANTAGES OF DIRECT TECHNIQUE

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CHARACTERIZATION OF ICE CREAM
Advantages of direct technique
 The Babcock direct technique of characterization is rapid. The technique produces results
instantaneously and therefore saves time for any ice cream manufacturer that is
measuring the content of fat in the ice cream. The rapidness of the technique serves to
reduce the time taken during production and in turn production cost for the manufacture
of ice cream, making it economically viable option.
 The direct technique of characterization produces a simple process or recipe for the case
of the ice cream. This simplicity enables one to easily prepare an ice cream at home by
following the procedures. Thus, direct technique simplifies the process of making ice
cream (Chain et al, 2016).
 The Babcock technique of characterization is highly accurate method. In comparison to
other characterization techniques, the Babcock method produces results that are more
reliable and credible. This makes this technique the most efficient for characterization of
the formulation of ice cream.
 The Babcock direct technique is cheaper method of determining the percentage content of
fat in the ice cream. The affordability aspect of this technique makes it a preferable fat
determination method since it reduces the cost of production which would otherwise be
high if other methods were used.
 The direct technique produces a clear and simplified composition of the ice cream’s
structure, its ingredients, and the proportional mix of these ingredients that produces an
overall ice cream that is stable and consistent (Gomes, 2013).
 The Babcock direct technique is simple to understand and execute. The procedures
involved in the Babcock method are relatively straight forward making the process less

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CHARACTERIZATION OF ICE CREAM
susceptible to external factors. The simplicity of this method serves to increase its
efficiency.
Disadvantages of direct technique
 The Babcock direct technique only gives information on the percentage content of fat in
the ice cream. Information on other aspects of the milk fat such as the quantity of
phospholipids in the ice cream cannot be obtained using this process. This makes the
method only limited and hence cannot be relied upon to generate more information on the
milk fat.
 Understanding the nature of some components such as the emulsifiers and stabilizers may
be challenging. The complexity in structure, properties and behavior of these components
in different composition require a deeper examining and understanding of the
components.
 The Babcock direct technique is limited to determining the percentage of the content of
fat in the ice cream. This leaves out the other components of the ice cream such as air and
water in form of ice crystal. This makes using the technique costly since other methods
need to be applied in order to produce a more conclusive characterization of the
formulation of ice cream.
 Computation and addition of emulsifiers and stabilizers requires skills. This is crucial in
achieving the desired specifications for the ice cream. Any miscalculation in terms of the
percentage and proportion of the major components, flavors and additives can result in
distortion of the quality of the resulting ice cream (Gomet et al, 2010).
 Issues of temperatures balance and the stabilization components require a lot of
concentration and skills. Resources and equipment required for the temperature balance,

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CHARACTERIZATION OF ICE CREAM
for instance, the refrigerators or the chillers are expensive. Achieving the required
conditions for producing the best quality ice cream can demand a great commitment of
resources.
 The Babcock direct technique involves the use of a mixture of acids (glacial acetic acid
and sulfuric acid). This results to high concentrations of acid in the process. These
concentrations have adverse effects to any chocolates or sugars used in the ice cream.
Hence making it an unsuitable method for products with chocolates and sugars. This
implies that for many of the ice cream varieties that have sugar and chocolate
components in them, the Babcock method can either be applied to the milk before it is
mixed with the other components that make up the ice cream, or abandoned in favor of
another technique with less effects on the chocolates and sugars.
D. OTHER TECHNIQUES OF CHARACTERIZATION OF THE FORMULATION OF
ICE CREAM

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CHARACTERIZATION OF ICE CREAM
There are other techniques that can be applied in the characterization of the formulation of ice
cream. These techniques include the following:
 Observation Method By Direct Optical Microscopy
 Physiochemical Technique (Harigan & Mccance, 2014)
 Automatic Ice-Cream Characterization by Impedance Measurements for Optimal
Machine Setting.
Observation Method by Direct Optical Microscopy
In this method of characterization, an optical microscopy with episcopic coaxial lightning
is applied to categorize ice cream in situations of mono directional quiescent freezing, the
structure of a frozen mixture of ice cream without an overrun. The Observation method by
direct optical microscopy techniques depends on knight flux which is bounced back by the
surface of the sample. Besides, these light fluxes which have been reflected back determine the
resulted contrast and concurrently the light fraction from the absorbed flux incident from the
reflected light at various orientations (Hamayouni, 2008).
Once a separation is done, the ice cream cups get stored at a temperature of -25 degree
Celsius. The frozen samples of the ice cubicles are immersed in liquid nitrogen in order to fully
halt the process of crystallization and commence solidification of the fats to completion. Later,
the samples get placed in a cold room and maintained around the same temperature and the cut
surface get polished using a microtone in order to have a smooth surface with a thickness of
roughness lower than 1 um. After ensuring the quality of the surface, using stereomicroscope, the
sample is observed together with an optical fiber and a digital video camera for episcopic coaxial
lightning (Hamayouni, 2010).

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CHARACTERIZATION OF ICE CREAM
Figure 1: Source (Alexandre, et al., 2003)
Observation Method by Direct Optical Microscopy is also applicable for cases where overrun is
present. The basis for allowing aeration in the technique is to measure parameters such as
freezing rate of the ice crystals found in the ice cream, distribution of the sizes of these ice
crystals as well as the distribution of the sizes of the air crystals in the ice cream. Overrun is an
important aspect since it influences the growth rate of the ice crystals. Increase in the overrun
limits the growth of the crystals thereby serving as a good control component. The freezing rate
is vital in determining the size of the ice crystals, the size in turn determines the texture of the
final ice cream product. Below is an illustration of the SSHE (Scrap Surface Heat Exchanger)
freezer design for the Observation Method by Direct Optical Microscopy technique with
overrun.

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CHARACTERIZATION OF ICE CREAM
Figure 2: Source (O. Hernandez et al, 2015)
Observation Method by Direct Optical Microscopy done by (O. Hernandez et al, 2015) in a
discriminating microscopy technique for the measurement of ice crystals and air bubbles size
distribution. The measurement focused on sorbets and produced the data represented in the
graphs below
Figure 3: Source (O. Hernandez et al, 2015).

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CHARACTERIZATION OF ICE CREAM
Sorbets are frozen formulated liquid mixes similar to ice creams (O. Hernandez et al, 2015). The
experiment observed the nature of both air bubbles and ice crystals as well as the interaction
between the two aspects using the Direct Optical Microscopy method.
Physicochemical characterization of the ice cream
Physicochemical characterization in this case is a combination of five main techniques;
Crystallography, Thermomicroscopy, Calorimetric Techniques, Spectroscopic Techniques and
the Gerber’s Method. However this paper will only focus on the Calorimetric Techniques of
characterization of ice cream.
The Calorimetric Techniques apply the use of an Optical Differential Scanning
Calorimeter Cryomicroscope. This device combines the Calorimetric and Optical instruments
into one device. The Differential Scanning Calorimeter (DSC) measures the calorimetric
parameters while the Cryomicroscope provides the optical and visual analysis of the ice cream.
The figure below shows the Optical Differential Scanning Calorimeter Cryomicroscope.

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CHARACTERIZATION OF ICE CREAM
Figure 4: Source (Yuan & Diller, 2005)
Calorimetric parameters of ice cream, in this case the thermal properties, are measured in
the DSC stage below
Figure 5: Source (Yuan & Diller, 2005)

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CHARACTERIZATION OF ICE CREAM
A sample of ice cream is placed in the specimen chamber of the DSC stage. Another
sample is placed in the control chamber. The temperature of the sample in the specimen chamber
is varied and changes in the energy flow and the nature of structures of the ice cream is recorded.
Observations are also made in comparison with the properties of the second sample in the control
chamber.
Observing thermal properties using this Calorimetric technique is important in
determining the behavior of the sample variety of ice cream tested in different environments.
This information would then inform the best temperatures for the manufacturing, storage and
transit phrases to ensure the quality of the ice cream is not affected (Yuan & Diller, 2005).
The observations made by (Yuan & Diller, 2005) produced data represented in the plot
below. The procedure involved the cooling of the sample of ice cream from a temperature of -3
degrees Celsius to -30 degrees Celsius. The volume of the ice crystals in the sample was then
observed to produce the plot below. The results indicated an increase in the size of the ice
crystals up until a certain point where the growth rate decreases and almost stagnates.
Figure 6: Source (Yuan & Diller, 2005)

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CHARACTERIZATION OF ICE CREAM
Automatic Ice-Cream Characterization by Impedance Measurements for Optimal Machine
Setting
This technique applies the EIS (Electrical Impedance Spectroscopy) for the
characterization of the ice cream varieties. An overview of the technique being, a sample of an
ice cream variety is placed in direct contact with the electrodes. The sample acts as the
electrolyte stimulated with a predefined amount of sinusoidal test voltage. In this instance,
machines that are meant for storing ice cream varieties and maintaining them at specific
temperatures are programmed in relation to the various varieties of ice creams.
In the technique, the samples of the different varieties are incubated inside a thermal
chamber which provides the desired temperature with the uncertainty equal to a value of 0.1
degree Celsius. Measures are then taken at two temperatures which are 35 degree Celsius which
is the microbial sensor system temperature and 4 degree Celsius which is the standard ice cream
mixture temperatures. An LCR meter Agilent E4980A is then applied in determining the
electrical characteristics of the samples. This activity is regulated by the help of a USB
connection to a pc which tentatively processes the data acquired (Murakami & Okos, 2009).
A sample of 10ml of the ice cream variety which is being tested is then placed inside a
cup-shaped container that has electrodes made of stainless steel. Two sensors configurations are
then used. The first having two electrodes and the second containing four electrodes which are
shorted together. The difference is due to the electric field that is to be generated during the
process. The geometries of both the sensor are simulated by the use of a software Comsol
Multiphysics v4. The second sensor usually generates the strongest electric field.

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CHARACTERIZATION OF ICE CREAM
Automatic Ice-Cream Characterization by Impedance Measurements for Optimal
Machine Setting technique measures three main aspects of the ice cream varieties tested. These
aspects are milk fat content, salt concentration and the ph. Value of the ice cream. The resistance
value as read form the LCR meter Agilent E4980A gives information on the rate of conductivity
of the ice cream.
Fat is generally a poor conductor of electric current, this implies that high amounts of
milk fat in the ice cream would make it less conductive. This is read from the LCR meter Agilent
E4980A as high resistance when milk fat amounts are high and low resistance when milk fat
amounts are low.
In contrast to milk fat, salt is a good conductor of electric current. High levels of salt
concentrations in ice cream would make the ice cream more conductive. The LCR meter Agilent
E4980A would record low readings for the resistance when the salt concentration is high, and
high resistance when the salt concentration is low.
The ph. Values however, cannot be conclusively determined using this technique. The
electrical parameters measured by the LCR meter Agilent E4980A do not exhibit a high enough
correlation with the ph. Values to conclude the existence of a relationship. This therefore means
that the parameters would only explain a fraction of the ph. Value of the ice cream variety
sample, hence making the findings unreliable.
(Marco G et al, 2012) found the value of the resistance as observed from the Automatic
Ice-Cream Characterization by Impedance Measurements for Optimal Machine Setting to be as
indicated in the table below

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CHARACTERIZATION OF ICE CREAM
Ice Cream Mix Resistance (Rm ) in Ω
Sensor A Sensor B
Creamy 328.7 95.3
Fruit Based 838.9 276.2
Frozen Yoghurt 406.9 74.1
The data was collected from a sample of 21 ice cream mixes. The mixes were then divided into
three different varieties; 10 creamy mixes, 5 frozen yoghurt mixes and 6 fruit based mixes. The
creamy mixes had the average lowest resistance value from both sensors A and B. this implies
that the creamy mix had the highest salt concentration of the three varieties, making it more
conductive.

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CHARACTERIZATION OF ICE CREAM
E. MICROSTRUCTURES AND PHYSICAL PROPERTIES
Examples of microstructures which are determined by the above techniques are given
below. According to Physicochemical characterization, we have the following parameters
(Peterson & Shigeteni, 2008)
 ph. values
 Proximate composition
 Instrumental calorimetry
 Total soluble solids
 Overrun values
 Date fiber
 Meltdown
 Irritable acidity
 Ash content
 Protein content
 Milk Fat content
 Moisture content
According to Observation method by direct optical microscopy, below are some of the
microstructures and physical properties determined
 Irritable acidity
 Total solid,
 Protein content
 Milk Fat content (Peterson & Shigeteni, 2008)

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CHARACTERIZATION OF ICE CREAM
 Freezing Rate
 Size of ice crystal distribution
 Air bubble size distribution
According Automatic Ice-Cream Characterization by Impedance Measurements for
Optimal Machine Setting the parameters measured are:
 ph. values
 Viscosity
 Total solid
 Protein content
 Milk Fat content
 Salt concentration

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CHARACTERIZATION OF ICE CREAM
F. HOW THE MICROSTRUCTURE AND PHYSICAL PROPERTIES DETERMINE
THE PERFORMANCE OF ICE CREAM
Viscosity, this property is one of the significant parameters since it can result in a
desirable body a texture of the ice creams. Thus, this determination of the viscosity is important
since it aids in determining the effect of DF on the mixture of ice creams. The addition of DF
increases the viscosity behavior.
Date fiber- the addition of date fiber greatly impacts the performance and quality of ice
cream. For instance, with an increase of date fiber, the overall coloring properties of the ice
cream. Besides, it enhanced timing in dripping, melting times, viscosity and the overrun values.
Besides, it promotes the physiological aspects and the nutritional aspects by promoting the
thermal properties of the overall ice cream product. In addition, these physical and
microstructural properties enhance the market value of the overall product by increasing its
appearance, texture, aroma, overall acceptability and flavor (Peterson & Shigeteni, 2008).
The air bubble size and overrun values determine the texture, taste and volume of the ice
cream. Whipping air into it causes an increase in its volume. This may seem as an increase in
size, but it reduces the quality. The amount of air added during the production controls the
process of ice crystal formation and by extension the texture of the ice cream. The overrun also
has a huge influence in the taste of the ice cream, low overrun values make the taste too sweet
while high overrun makes it loss it’s sweetness. Therefore, a good balance of overrun would
produce the desired sweetness. (O. Hernandez et al, 2015)

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CHARACTERIZATION OF ICE CREAM
The milk fat content of the ice cream varieties affects two aspects of the ice cream. These
aspects are the density and richness of the ice cream. High fat content increases its weight and
consequently its density.
The ph. Values and salt concentrations affect the taste of the ice cream. Low ph. gives the
ice cream a sour taste while high salt concentrations make the ice cream bitter. (Marco G et al,
2012)

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CHARACTERIZATION OF ICE CREAM
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CHARACTERIZATION OF ICE CREAM